Kung Pao Chicken

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving: 4 people

A Word From The Cook

“you can adjust the ‘kick’ to your liking by changing the amount of the chile paste.”


  • 4 Chicken Breasts (boneless / skinless) Cubed into bite size pieces
  • 2 tbsp White wine
  • 2 tbsp Soy Sauce
  • 2 tbsp Sesame Oil
  • 2 tbsp Corn Starch dissolved in 2 tbsp water
  • 1 tbsp Chile paste
  • 1 tsp White vinegar
  • 2 tsp Brown Sugar
  • 4 Green Onions (white and parts) use the green part rounds as garnish
  • 1 tbsp Garlic chopped
  • 1 can Water Chestnuts (8 oz. can)
  • 1/4 cup Cashews



Combine 1/2 the wine, soy sauce, oil, cornstarch/water and mix together.   Add the chicken and toss to coat.  Cover and place in refrigerator for 30 – 60 minutes.


Combine the rest of the wine, soy sauce, oil, cornstarch/water + the chile paste, vinegar and brown sugar in a medium sauce pan.   Mix together.  Add the green onion, water chestnuts, garlic and cashews.    Heat the sauce on low, slowly to allow the sauce to become fragrant (about 10 minutes)

In a non stick fry pan,  add 1 tablespoon of oil, remove the chicken from the marinade and sauce until the chicken is white and partially cooked.   Add the chicken the to sauce, mix and continue to cook until the sauce thickens. (about another 10-12 minutes).


Serve the chicken over white Jasmine rice, being generous with the sauce.   Top with green part of green onions and white sesame seeds.

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